I love a good holiday and any excuse to make “festive” food. I found this recipe and knew I had to try these Mint Chocolate Chip Cookies out. Instead of chocolate chips, they use Andes mints!! I brought them to a family function and they were a huge hit. I even heard one of my nieces say, “These taste just like ice cream!” They are a fun little St. Patrick’s Day cookie, or really any day cookie. I used a normal sized cookie scoop and this recipe yielded 70 cookies, so it does make enough to feed a large crowd.
- 2 3/4 cup flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup butter (at room temperature)
- 1 1/2 cup sugar
- 1 egg
- 1/4-1/2 tsp mint extract
- 15-20 drops green food coloring
- 1 8.5 oz-bag of Andes mints (chopped)
- Unwrap all of the Andes mints and roughly chop. Set aside for later.
- Preheat oven to 375 degrees F.
- Mix together flour, baking soda, and baking powder in a small bowl and set aside.
- Cream butter and sugar. Add in egg, mint extract, and food coloring until uniformly blended.
- Gradually mix in dry ingredients. This will resemble more of a sugar cookie dough when finished than chocolate chip cookie dough.
- Fold in Andes mints. This will be a little difficult, but stick with it and you'll be happy you did.
- Scoop out onto cookie sheets. Flatten dough balls a little so they'll spread while baking.
- Bake cookies for 6-7 minutes. Let cool on cookie sheet for 2 minutes and then transfer to wire cooling rack.